Distilled beverages with added flavorings and relatively high
sugar content are generally referred to as compound beverages.
Liquer A liqueur is a sweet alcoholic beverage, often flavored
with fruits, herbs, spices, flowers, seeds, roots, plants,
barks, and sometimes cream. The word liqueur
comes from the Latin word liquifacere which means
"to dissolve." This refers to the dissolving of the
flavorings used to make the liqueur. Liqueurs are not
usually aged for long periods, but may have resting
periods during their production to allow flavors to
blend. There are many categories of liqueurs
including: fruit liqueur, cream liqueur, coffee liqueur,
chocolate liqueur, schnapps liqueur, brandy liqueur,
anise liqueur, nut-flavoured liqueur, and herbal
liqueur, depending upon the flavouring agents used.
Gin Gin is a spirit flavoured with juniper berries. Distilled
gin is made by redistilling white grain spirit which has
been flavoured with juniper berries. Compound gin is
made by flavouring neutral grain spirit with juniper
berries without redistilling and can be considered
flavoured vodka.The most common style of gin,
typically used for mixed drinks, is London dry gin.
Thursday, August 26, 2010
DISTILLED ALCOHOLIC BEVERAGES
A distilled beverage is a consumable liquid containing ethyl
alcohol (ethanol) purified / enriched by distillation from a fermented
feed stock such as fruits, vegetables, or cereal grains. The word
spirits generally refers to distilled beverages low in sugars and
containing at least 35% alcohol by volume. Popular spirits include
Absinthe, baijiu, brandy, grappa, rum, tequila, vodka, whisky, sake
and traditional German schnapps. Short description of these are
presented below.
Whiskey refers to a broad category of alcoholic beverages that
are distilled from fermented grain mash and aged in
wooden casks (generally oak). Different grains are
used for different varieties, including: barley, malted
barley, rye, malted rye, wheat, and maize (corn).
Brandy is a general term for distilled wine, usually containing
40–60% ethyl alcohol by volume. In addition to wine,
this spirit can also be made from grape, pomace, or
fermented fruit juice. It is normally consumed as an
after-dinner drink. Brandy made from wine is generally
coloured with caramel to imitate the effect of long
aging in wooden casks; pomace and fruit brandies are
generally drunk unaged, and are not usually coloured.
Rum Rum is a distilled beverage made from sugarcane byproducts
such as molasses and sugarcane juice by a
process of fermentation and distillation. The distillate,
a clear liquid, is then usually aged in oak and other
barrels. Rum is produced in a variety of styles. Light
rums are commonly used in cocktails, while golden
and dark rums are appropriate for use in cooking as
well as cocktails. Premium brands of rum are also
available that are made to be consumed neat or on
the rocks.
Vodka Vodka is one of the world's most popular distilled
beverages. It is a clear liquid containing water and
ethanol purified by distillation from a fermented
substance such as potatoes, grain or sugar beet
molasses, and an insignificant amount of other
substances: impurities and possibly flavourings.
Except for various types of flavourings, vodka is a
colourless liquid. Vodka usually has an alcohol
content of 35% to 50% by volume. Vodka is a Russian
delight.
Saké It is a Japnese wine made from rice and is very
strong.
alcohol (ethanol) purified / enriched by distillation from a fermented
feed stock such as fruits, vegetables, or cereal grains. The word
spirits generally refers to distilled beverages low in sugars and
containing at least 35% alcohol by volume. Popular spirits include
Absinthe, baijiu, brandy, grappa, rum, tequila, vodka, whisky, sake
and traditional German schnapps. Short description of these are
presented below.
Whiskey refers to a broad category of alcoholic beverages that
are distilled from fermented grain mash and aged in
wooden casks (generally oak). Different grains are
used for different varieties, including: barley, malted
barley, rye, malted rye, wheat, and maize (corn).
Brandy is a general term for distilled wine, usually containing
40–60% ethyl alcohol by volume. In addition to wine,
this spirit can also be made from grape, pomace, or
fermented fruit juice. It is normally consumed as an
after-dinner drink. Brandy made from wine is generally
coloured with caramel to imitate the effect of long
aging in wooden casks; pomace and fruit brandies are
generally drunk unaged, and are not usually coloured.
Rum Rum is a distilled beverage made from sugarcane byproducts
such as molasses and sugarcane juice by a
process of fermentation and distillation. The distillate,
a clear liquid, is then usually aged in oak and other
barrels. Rum is produced in a variety of styles. Light
rums are commonly used in cocktails, while golden
and dark rums are appropriate for use in cooking as
well as cocktails. Premium brands of rum are also
available that are made to be consumed neat or on
the rocks.
Vodka Vodka is one of the world's most popular distilled
beverages. It is a clear liquid containing water and
ethanol purified by distillation from a fermented
substance such as potatoes, grain or sugar beet
molasses, and an insignificant amount of other
substances: impurities and possibly flavourings.
Except for various types of flavourings, vodka is a
colourless liquid. Vodka usually has an alcohol
content of 35% to 50% by volume. Vodka is a Russian
delight.
Saké It is a Japnese wine made from rice and is very
strong.
FERMENTED ALCOHOLIC BEVERAGES
In fermentation process, certain yeasts decompose sugars, in
the feed stock in the absence of oxygen, to form alcohol and carbon
dioxide; method for production of ethanol, wine, and beer. Lowalcohol-
content drinks are produced by fermentation of sugar or
starch-containing products, and high-alcohol ones are produced by
distillation of these low alcohol products.
Beer Beer is alcoholic beverage made by brewing of
fermenting cereals mash, especially malted barley,
usually with the addition of hops as a flavoring agent
(bitter taste) and as a stabilizer. A great many beers
are brewed across the globe. Local traditions will give
beers different names, giving the impression of a
multitude of different styles. However, the basics of
brewing beer are shared across national and cultural
boundaries. Ale and Lager are two main types of
Beer. These are clear and sparklng. Another beer is
stout which is stronger and coloured.
Wine Wine is an alcoholic beverage produced through the
partial or total fermentation of grapes. Other fruits and
plants, such as berries, apples, cherries, dandelions,
elder-berries, palm, honey and rice can also be
fermented. Some popular type of wine are Table
wine, Sangria, Sparkling wine, Champagne, Fortified
wine, Port, Sherry, Vermouth etc.
the feed stock in the absence of oxygen, to form alcohol and carbon
dioxide; method for production of ethanol, wine, and beer. Lowalcohol-
content drinks are produced by fermentation of sugar or
starch-containing products, and high-alcohol ones are produced by
distillation of these low alcohol products.
Beer Beer is alcoholic beverage made by brewing of
fermenting cereals mash, especially malted barley,
usually with the addition of hops as a flavoring agent
(bitter taste) and as a stabilizer. A great many beers
are brewed across the globe. Local traditions will give
beers different names, giving the impression of a
multitude of different styles. However, the basics of
brewing beer are shared across national and cultural
boundaries. Ale and Lager are two main types of
Beer. These are clear and sparklng. Another beer is
stout which is stronger and coloured.
Wine Wine is an alcoholic beverage produced through the
partial or total fermentation of grapes. Other fruits and
plants, such as berries, apples, cherries, dandelions,
elder-berries, palm, honey and rice can also be
fermented. Some popular type of wine are Table
wine, Sangria, Sparkling wine, Champagne, Fortified
wine, Port, Sherry, Vermouth etc.
Friday, August 20, 2010
ALCOHOLIC BEVERAGES
An alcoholic beverage is a drink containing ethanol,
commonly known as alcohol. Ethanol is a psychoactive drug, with a
depressant effect. Significant blood alcohol content may be
considered legal drunkenness as it reduces attention and slows
reaction speed. Ethanol being a psychoactive drug, with a
depressant effect, many societies regulate or restrict its sale and
consumption.
Alcohol has been widely consumed since prehistoric times by
people around the world, as a component of the standard diet, for
hygienic or medical reasons, for its relaxant and euphoric effects, for
recreational purposes, for artistic inspiration, as aphrodisiacs, and for
other reasons. Some drinks have been invested with symbolic or
religious significance suggesting the mystical use of alcohol.
However Alcoholic beverages can be addictive and the state of
addiction to ethanol is known as alcoholism.
commonly known as alcohol. Ethanol is a psychoactive drug, with a
depressant effect. Significant blood alcohol content may be
considered legal drunkenness as it reduces attention and slows
reaction speed. Ethanol being a psychoactive drug, with a
depressant effect, many societies regulate or restrict its sale and
consumption.
Alcohol has been widely consumed since prehistoric times by
people around the world, as a component of the standard diet, for
hygienic or medical reasons, for its relaxant and euphoric effects, for
recreational purposes, for artistic inspiration, as aphrodisiacs, and for
other reasons. Some drinks have been invested with symbolic or
religious significance suggesting the mystical use of alcohol.
However Alcoholic beverages can be addictive and the state of
addiction to ethanol is known as alcoholism.
BEVERAGE
Beverages are potable drinks which have thirst-quenching,
refreshing, stimulating and nourishing qualities. By refreshing, one
means the replenishment of fluid loss from the body due to
perspiration. Simulation results in increase of the heart beat and
blood pressure. This is due to the intake of spirits (alcohol) or tea
(thein) and coffee (coffein). Nourishment is provided by the nutrients
in the beverages, especially fruit juices.
Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and
vitamins. For example, milk gives calcium and citrus fruits give
vitamin C.
Generally, people drink for one or more of six reasons; to
quench thirst, to get drunk, to enjoy a social setting (social drinking),
to enjoy the taste of the beverage, to feed an addiction (alcoholism),
or as part of a religious or traditional ceremony or custom (proposing
toast).
A beverage is a liquid formulation specifically prepared for
human consumption. The word “Beverage” has been derived from
the Latin word “bever” meaning rest from work. After work, one tends
to feel thirsty due to fluid loss through perspiration and one is
inclined to drink water or other potable beverages to compensate
fluid loss.
Beverages can be broadly classified into two. They are
Alcoholic Beverages and Non-alcoholic Beverages. The following
chart shows the classification of beverages.
refreshing, stimulating and nourishing qualities. By refreshing, one
means the replenishment of fluid loss from the body due to
perspiration. Simulation results in increase of the heart beat and
blood pressure. This is due to the intake of spirits (alcohol) or tea
(thein) and coffee (coffein). Nourishment is provided by the nutrients
in the beverages, especially fruit juices.
Most of the beverages supply energy in the form of sugar or
alcohol. They also provide other nutrients like mineral salts and
vitamins. For example, milk gives calcium and citrus fruits give
vitamin C.
Generally, people drink for one or more of six reasons; to
quench thirst, to get drunk, to enjoy a social setting (social drinking),
to enjoy the taste of the beverage, to feed an addiction (alcoholism),
or as part of a religious or traditional ceremony or custom (proposing
toast).
A beverage is a liquid formulation specifically prepared for
human consumption. The word “Beverage” has been derived from
the Latin word “bever” meaning rest from work. After work, one tends
to feel thirsty due to fluid loss through perspiration and one is
inclined to drink water or other potable beverages to compensate
fluid loss.
Beverages can be broadly classified into two. They are
Alcoholic Beverages and Non-alcoholic Beverages. The following
chart shows the classification of beverages.
ORDER OF SERVICE FOR BREAKFAST
Pleasing and g ood breakfast service is important because
guests are not always at their best in the morning. Foods served for
breakfast must be palatable, freshly prepared and served at correct
temperature. Often breakfast should be served in courses unless it is
requested by the client as a whole. Cooked food and beverages
should be brought to the guests directly from the serving station and
under no circumstances food be allowed to remain on the serving
stand to cool off while the customer finishes a preceding course.
Order of Service for Breakfast
· When fresh fruit or fuit juice is ordered, it is desirable to serve
it first, and then to remove the soiled dishes before placing
the toast and coffee.
· When customers order a combination of cooked fruit, toast
and coffee, they may ask to have the whole order be
served in one go. Place the fruit dish, set on an underliner.
In the centre of the cover, place the plate of toast at the left
of the forks and the coffee at the right of the teaspoons.
· When the breakfast order includes cereal and a hot dish, the
service procedure may be as follows:
o Place the fruit course in the center of the cover.
o Remove the soiled fruit dish
o Place the cereal bowl, set an underliner, in the
center of the cover. Cut the individual boxes of
cereal partway through the side near the top so
that the guest may open them easily.
o Remove the soiled cereal dish
o Place the breakfast plates of eggs, meat or other
hot food in the center of the cover. Place the plate
of toast at the left of the forks. Place the coffee
service at the right of the spoons.
o Remove the breakfast and bread plates.
o Place the finger bowl with a slice of lime or lemon,
one third full of warm water. At times the finger
bowl is placed after the fruit course when fruits
that may soil the finger have been served.
guests are not always at their best in the morning. Foods served for
breakfast must be palatable, freshly prepared and served at correct
temperature. Often breakfast should be served in courses unless it is
requested by the client as a whole. Cooked food and beverages
should be brought to the guests directly from the serving station and
under no circumstances food be allowed to remain on the serving
stand to cool off while the customer finishes a preceding course.
Order of Service for Breakfast
· When fresh fruit or fuit juice is ordered, it is desirable to serve
it first, and then to remove the soiled dishes before placing
the toast and coffee.
· When customers order a combination of cooked fruit, toast
and coffee, they may ask to have the whole order be
served in one go. Place the fruit dish, set on an underliner.
In the centre of the cover, place the plate of toast at the left
of the forks and the coffee at the right of the teaspoons.
· When the breakfast order includes cereal and a hot dish, the
service procedure may be as follows:
o Place the fruit course in the center of the cover.
o Remove the soiled fruit dish
o Place the cereal bowl, set an underliner, in the
center of the cover. Cut the individual boxes of
cereal partway through the side near the top so
that the guest may open them easily.
o Remove the soiled cereal dish
o Place the breakfast plates of eggs, meat or other
hot food in the center of the cover. Place the plate
of toast at the left of the forks. Place the coffee
service at the right of the spoons.
o Remove the breakfast and bread plates.
o Place the finger bowl with a slice of lime or lemon,
one third full of warm water. At times the finger
bowl is placed after the fruit course when fruits
that may soil the finger have been served.
For a continental breakfast consisting of hot croissant/
brioches or hot toast, butter, preserves and coffee or tea, the cover
would be as follows:
i) Stands or underplates for coffee / tea pot and hot milk /
hot water jug or pouches of tea or instant coffee.
ii) Side plate with side knife
iii) Sugar cubes basin and tongs or individual sugar and
creamer packets in a bowl
iv) Tea or breakfast cup and saucer and a teaspoon
v) If the beverage is tea, then the following additional items
will be needed: slop basin and tea strainer.
vi) Napkin
vii) Ashtray (depending on smoking policy of the
establishment)
The majority of the items listed above for the two types of
breakfast are often placed on the table as part of the mise-en-place,
before the customer is seated. A number of items are then placed on
the table after the customer is seated and makes his choice of
breakfast known. These include:
• butter dish with butter and alternatives
• preserve dish with preserves
• jug of cold milk
• toast rack with toast and / or bread basket with hot rolls
• tea pot / coffee pot / hot or cold milk / hot water jug.
brioches or hot toast, butter, preserves and coffee or tea, the cover
would be as follows:
i) Stands or underplates for coffee / tea pot and hot milk /
hot water jug or pouches of tea or instant coffee.
ii) Side plate with side knife
iii) Sugar cubes basin and tongs or individual sugar and
creamer packets in a bowl
iv) Tea or breakfast cup and saucer and a teaspoon
v) If the beverage is tea, then the following additional items
will be needed: slop basin and tea strainer.
vi) Napkin
vii) Ashtray (depending on smoking policy of the
establishment)
The majority of the items listed above for the two types of
breakfast are often placed on the table as part of the mise-en-place,
before the customer is seated. A number of items are then placed on
the table after the customer is seated and makes his choice of
breakfast known. These include:
• butter dish with butter and alternatives
• preserve dish with preserves
• jug of cold milk
• toast rack with toast and / or bread basket with hot rolls
• tea pot / coffee pot / hot or cold milk / hot water jug.
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